Light, pillowy potato gnocchi tossed with vibrant, aromatic basil pesto in this iconic Italian dish that celebrates simplicity and fresh ingredients. Each bite delivers the delicate texture of homemade gnocchi perfectly coated with creamy, herbaceous pesto sauce that tastes like summer in a bowl.
⏱️65 min
📊Medium
👥4 servings
🍽️Main
vegetarianfamilyfestive
Ingredients
500 gpotatoes
150 gall-purpose flour
1 pieceegg yolk
5 gsalt
100 gfresh basil leaves
2 piecesgarlic cloves
50 gpine nuts
80 gParmesan cheese
150 mlextra virgin olive oil
15 mllemon juice
Instructions
1BOIL THE POTATOES: Cut unpeeled potatoes into evenly-sized chunks and place in a pot of cold salted water. Bring to a boil and cook for approximately 15-20 minutes until completely tender when pierced with a fork. Drain thoroughly and return to the pot, allowing steam to evaporate for 1-2 minutes before peeling while still warm, as this helps achieve a lighter, fluffier gnocchi dough.
2PREPARE THE DOUGH: Pass the warm peeled potatoes through a ricer or fine mesh sieve onto a clean work surface, creating a small mound. Sprinkle the flour and salt over the top, creating a well in the center and cracking the egg yolk into it. Using a fork, gently incorporate the ingredients with minimal mixing and kneading, handling the dough as little as possible for about 2-3 minutes until it just comes together—overworking develops gluten and creates tough gnocchi.
3SHAPE THE GNOCCHI: Divide the soft dough into 4 portions and roll each into a rope approximately 1.5 cm in diameter using your palms with light, gentle pressure. Cut each rope into 2 cm pieces and gently roll each piece against the back of a fork or a gnocchi board to create the characteristic ridges that help the sauce cling to the pasta. Place finished gnocchi on a flour-dusted baking tray, keeping them separated to prevent sticking.
4MAKE THE PESTO: Toast the pine nuts in a dry pan over medium heat for 2-3 minutes, shaking frequently, until fragrant and lightly golden—do not allow them to burn. Transfer to a food processor along with peeled garlic cloves, fresh basil leaves, and grated Parmesan cheese, pulsing until coarsely combined. While pulsing, slowly drizzle in the extra virgin olive oil until you achieve a creamy, slightly chunky consistency, then stir in fresh lemon juice and a pinch of salt to brighten the flavors.
5COOK THE GNOCCHI: Bring a large pot of salted water to a rolling boil, adding gnocchi in batches to avoid overcrowding. They will sink initially, then float to the surface after about 2-3 minutes; continue cooking for another 30-60 seconds after they rise to ensure they are cooked through but still tender. Remove with a slotted spoon and transfer to a warm bowl, drizzling with a little olive oil to prevent sticking.
6TOSS AND SERVE: Add the warm cooked gnocchi to the prepared pesto sauce, folding gently with a wooden spoon until every piece is evenly coated, adding a splash of reserved pasta water (about 2-3 tablespoons) if needed to loosen the sauce and create a silky coating. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately in warmed bowls, garnished with extra Parmesan cheese, toasted pine nuts, and fresh basil leaves for an elegant presentation that celebrates this timeless Italian classic.